mom's crab imperial
(1 rating)
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This is my Mother's wonderful recipe. I am delighted to share here as she was known as an excellent cook. My parents would sometimes travel to Crisfield, MD just to get crabmeat! Crisfield was once referred to as The Seafood Capital of the United States.
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(1 rating)
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For mom's crab imperial
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1 lbjumbo lump crabmeat
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4 Tbspbutter, melted
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2 Tbspflour
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1/2 tspsalt
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1/8 tsppepper
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1 tspcoleman's dry mustard
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1/4 tspold bay seasoning
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3/4 tspworcestershire sauce
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1/4 cmilk
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3/4 cmayonnaise
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1 Tbspminced green pepper
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1 Tbspminced pimentos, drained well
How To Make mom's crab imperial
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1Carefully go over crabmeat for any shells being careful not to break up the lumps. Set aside.
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2In a small pan, melt butter. Stir in flour, salt, pepper,dry mustard, and Old Bay seasoning. Add milk to make your cream sauce base. Remove from heat and add mayonnaise the Worcestershire sauce.
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3In a medium bowl, add the cream sauce along with the chopped green pepper and pimentos. Stir well. Carefully fold in the lump crabmeat.
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4Grease a casserole dish and gently add the crab mixture. Optional is a buttered bread crumb topping.
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5Bake in a preheated 375 degree oven for about 20 or 25 minutes depending on the oven. The top should be a light golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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